Baby Salmon Stuffed with Caviar Ii (Mousse)

This is restaurant-caliber cooking, and it’s worth every minute.

Fresh salmon filet gets puréed smooth in a food processor, then chilled over ice until firm before being whipped with egg white and heavy cream into a velvety mousse.

A splash of Pernod brings its signature anise edge, cognac adds warmth and depth, and a tablespoon of caviar folds in tiny bursts of briny luxury.

Pipe it into baby salmon and you’ve got a dish that belongs on a white tablecloth with candlelight.

Chef Tips

• Chill the salmon over ice before adding the cream. Warm mousse won’t emulsify properly and can break into a grainy mess.
• Add the heavy cream gradually while whipping with a spatula. Dumping it in all at once overwhelms the mixture and thins it too fast.
• Fold the caviar in gently at the very end. Vigorous stirring bursts the eggs and turns them into a gray paste instead of jewel-like pops.
• Keep everything cold throughout the process. A warm bowl, warm cream, or warm hands will all work against you.